3 1/2 c. all purpose flour
2 c. crushed nuts (pecans)
1 (8 oz.) pkg. pitted dates
1 lb. orange slices
1 1/2 c. coconut or 3 oz. can
1 c. butter (2 sticks)
4 eggs
2 c. sugar
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. lemon juice
1 tsp. lemon rind
1 tbsp. orange extract

GLAZE:

1 c. orange juice
2 c. confectioners' sugar
1 tsp. lemon rind

Combine 1 cup of the flour with dates, candy, coconut and nuts. Dredge thoroughly. Cream butter and sugar. Beat in 1 egg at a time, beating after each. Stir in the remaining flour and soda. Add to the cream mixture alternately and beat well with buttermilk. Add juice, rind and extract and beat. Turn in a well greased and floured tube pan and bake at 250 degrees for approximately 2 1/2 hours or until done. Store in bottom of refrigerator.

GLAZE: Combine rind, juice and sugar. Pour over hot cake. Punch holes in cake with ice pick.